After this the curd is sometimes covered
with beer or cream and is finally placed in tubs and allowed to ripen
for fourteen days. A variety of this cheese is made in the U.S. It is
probable, however, that it is not allowed to ripen for quite so long a
period as the potato cheese of Europe. In all other essentials it
appears to be the same."
From U.S. Department of Agriculture _Bulletin_ No. 608.
Potato Pepper
_Italy_
Italian Potato cheese is enlivened with black pepper, like Pepato,
only not so stony hard.
Pots de Creme St. Gervais
_St. Gervais-sur-mer, France_
The celebrated cream that rivals English Devonshire and is eaten both
as a sweet and as a fresh cheese.
Pouligny-St. Pierre
_Touraine, France_
A celebrated cylindrical cheese made in Indre. Season from May to
December.
Poustagnax, le
_France_
A fresh cow-milk cheese of Gascony.
Prato
_Brazil_
Semihard, very yellow imitation of the Argentine imitation of Holland
Dutch. Standard Brazilian dessert with guava or quince paste.
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